Tomato-Curry Soup from Tasting Colorado Cookbook (and a signing event!)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • ¼ cup grape seed oil
  • 1 small onion, diced
  • 2 large cloves garlic, sliced
  • ¼ pound thinly sliced shallots (about 5 medium shallots)
  • 1 tablespoon minced galangal or fresh ginger
  • 1 tablespoon yellow curry powder
  • ½ teaspoon ground white pepper
  • 1 teaspoon salt
  • 2 (28-ounce) cans peeled tomatoes
  • 8 cups water
  • ⅓ cup palm sugar or brown sugar
  • 2 to 3 stalks fresh lemongrass, cut into pieces and bruised
  • ½ cup cilantro stems
  • ¼ ounce kaffir lime leaves, bruised (about 5 large leaves)
Instructions
  1. Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, shallots, and galangal; reduce heat, and sweat the vegetables until very aromatic, but not browned, about 5 minutes.
  2. Add the curry powder, white pepper, and salt and cook until aromatic, about 1 minute. Add the tomatoes, water, and sugar and bring to a simmer.
  3. Wrap the lemongrass, cilantro, and lime leaves in cheesecloth and tie closed to make a bouquet garni; add to the pot. Simmer the soup for 20 minutes, and then remove the bouquet garni and discard.
  4. Puree the soup using a stick blender or, in batches, in a traditional blender. If desired, pass the soup through a fine-mesh strainer before serving for a velvety smooth texture.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2013/05/tomato-curry-soup-from-tasting-colorado-cookbook-and-a-signing-event/